A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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84 Comments
Ann
February 27, 2019
If you have been looking for an easy, fabulous recipe for short ribs, you’ve arrived. I didn’t change a thing in the ingredient list and won’t the next time around either. The sauce is absolutely delicious. And the mashed potatoes I served alongside were even better with a bit of sauce spooned on top. Easy enough to make during the week—I agree the 2-day method is best—but definitely guest-worthy, too.
Nancy L.
April 28, 2017
Made these for a group of 11 friends and delivered to my co-hostess of the group since I couldn't make the event at the last minute. I had made additional so hubby and I could enjoy at home. The group loved them and so did he but I've yet to try. Everyone said, "Best EVER!" and all have asked for the recipe. At hubby's request, I'm making again tomorrow and will finally get to see why all the kudos.
Jennifer O.
December 23, 2015
Does this recipe work well with boneless short ribs? If you are going with boneless ribs, how many pounds of meat do you suggest to make the recipe for 6 servings? Thanks!
BonPierce
December 23, 2015
The bone adds so much to the flavor. Slow simmered meat with the bone? Divine. After they are cooked, the bone usually falls off as you try to plate it anyway. It is seriously that tender. You are left with a pot of bones and the most delicious sauce.
BonPierce
November 9, 2012
ChickenX2~ Together. Then I slowly warm the whole pot up on the stove together.
Next I remove the meat to a plate and do the old trick of thickening the sauce with cornstarch and water. I like it to be more "gravy" like. Plate the meat and gravy boat the sauce.
Next I remove the meat to a plate and do the old trick of thickening the sauce with cornstarch and water. I like it to be more "gravy" like. Plate the meat and gravy boat the sauce.
chickenX2
November 9, 2012
Thanks -- I like the slurry idea -- the sauce is more of a jus at this point, and I want some gravy!
MrsWheelbarrow
August 27, 2011
With Hurricane Irene approaching, I looked in my freezer and the only thing that would break my heart should power go out were two packages of gorgeous short ribs. This recipe was a wonderful way to use them, and so hands off, I was able to do all my other hurricane prep while they braised away. Now, tummies full of this satisfying dish, we're ready to face the storm. Thanks, Amanda!
BonPierce
February 14, 2011
Made these first time for company. I like to live on the edge too.
They were fantastic! Didn't change a thing except that I couldn't get the ribs as one piece. I got the bone in short ribs at the market. Worked great! Might make them again this weekend. So good!!!
They were fantastic! Didn't change a thing except that I couldn't get the ribs as one piece. I got the bone in short ribs at the market. Worked great! Might make them again this weekend. So good!!!
phyllis
February 2, 2011
I cooked this recipe last Thursday for dinner Saturday night. It was delicious; the whole family loved it. After I degreased, I reheated by bringing the liquid to a boil, added the short ribs, and then put the pot in the oven at 275. Once reheated, I took out short ribs, kept them warm, and boiled down the sauce. The sauce was a little bitter from the tamarind, so I added a little more brown sugar. Wonderful meal.
midnitechef
January 21, 2011
When the in-laws come visit I always start getting creative in the kitchen. Unless it's baked goods I do it all blind, no recipes, just by feel and smell. They are always facinated at the combinations I come up with, I need to record myself next time just to remember what I did right!
Short ribs sound like a great idea, especially in winter.
Short ribs sound like a great idea, especially in winter.
johnandrewwalsh
January 18, 2011
Awesome story. The tamarind is such a great idea too!
Hey, can you answer an idiot question? If you go the two-day route, and reheat the sauce after peeling off the congealed fat, how do you reheat the short ribs? In the sauce on the stove top? Or wrapped in foil in a slow oven? Thanks!
Hey, can you answer an idiot question? If you go the two-day route, and reheat the sauce after peeling off the congealed fat, how do you reheat the short ribs? In the sauce on the stove top? Or wrapped in foil in a slow oven? Thanks!
phyllis
January 18, 2011
I do the 2-day route almost each time I braise. I reheat the meat in the liquid. I degrease and bring the liquid to a simmer, and then add the meat.
Amanda H.
January 18, 2011
I like the 2-day method as well. Reheating in the oven, with the meat in its liquid and the dish covered, works best.
johnandrewwalsh
January 18, 2011
So, just the little bit of liquid that was with the meat in the fridge? Or some from the Dutch oven? Or can I put the meat in the Dutch oven and reheat the whole thing in the oven at 225? I'm frustratingly dense, I know. Thanks for your help, both of you!
Amanda H.
January 18, 2011
Sorry, glad you asked that. I wouldn't reduce the sauce until the next day. So braise one day. Refrigerate. Spoon off and discard the fat. Reheat, covered in a low (225 degree) oven. Remove the short ribs to a plate, then boil down the cooking liquid to a sauce.
phyllis
January 19, 2011
Amanda's instructions are right on. Sometimes I do day 2 on the stovetop. All of the same instructions. Put the short ribs in pot with braising liquid, simmer, remove meat, and reduce sauce. I have a really good stove and can control the burner heat. If you don't have good control, use the oven method. Enjoy.
johnandrewwalsh
January 21, 2011
On behalf of myself and my friends who soon will enjoy this meal, thank you for your answers!
FeastontheCheap
January 18, 2011
It's somehow so reassuring to read that even the most masterful kitchen whizzes suffer through their fair share of failures... These look terrific - and I'm sure your "flub" was better than most!
AmyMtl
January 17, 2011
I recently made the Dijon and Cognac beef stew from Amanda's new book and it had me flour the meat and then brown it. Okay for stew, not for ribs? I was afraid that the bits on the bottom were heading towards burnt rather than brown, but the sauce was think and lovely in the end.
Amanda H.
January 17, 2011
Great question -- it used to be a common technique with stews, for thickening the sauce. With braises I like a cleaner reduced sauce, so flouring the meat is unnecessary.
phyllis
January 17, 2011
I agree with amanda. I always flour and brown for stew. For short ribs, it depends on the delicacy of the sauce. I make one with citrus, and I don't flour and brown for that recipe.
BiCoastalCook
January 17, 2011
The late lamented Laurie Colwin, in her wonderful book "Home Cooking," writes about dinner disasters in the essay "Repulsive Dinners: A Memoir." This is required reading for anyone recovering from near-terminal dinner party embarrassments. Come to think of it, anything that Colwin wrote would do the trick, whether it's her fiction or her culinary essays (there's a second volume called "More Home Cooking").
Amanda H.
January 17, 2011
I had forgotten about that chapter -- will go home and reread it tonight. Thank you.
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